INGREDIENTS

INSTRUCTIONS

"In Russia 'semi-pickled' cucumbers, made at the end of the summer, kept in
brine for three to four days, are particularly popular. In addition to
dill, which is the all important flavour, the container ~- usually an
earthenware crock -- is often lined with oak, blackcurrant or cherry
leaves. In Israel vine leaves are used for this purpose."
Line three 2-lb (1 kg) jars with a few washed and dried blackcurrant or
cherry leaves.
Wash cucumbers, dry, and pack into jars in layers, putting them in
vertically and fitting them in tightly. Sprinkle each layer with
peppercorns and slip a couple of garlic cloves, a bay leaf, and a red chili
between the layers. Insert a couple of good dill stalks in each jar.
Bring water to the boil with salt, allow this brine solution to cool, and
pour over cucumbers. There should be enough bring to come to about 1 inch
above the cucumbers.
Cover with a well-fitting lid, if necessary put a weight on top. The
cucumbers must not be allowed to float up -- hence the weight. But you must
also make sure that the lid and weight, or whatever you use for cover, does
not press directly on the cucumbers, as this may cause bruising.
Leave in a cool dry place until ready, which can be from one to three
weeks, dependent on climate. Should there be any evaporation of the liquid,
make up more brine and top up. Allow six tablespoons coarse salt per quart
of water for the brine solution.
If you like the taste of vinegar in your dill pickles, add two tablespoons
of vinegar to 1 quart of bring solution and bring to the boil together.
Then cool and use as described.
Source: "The International Jewish Cookbook" by Nina Froud
Posted to MM-Recipes Digest V4 #101 by Linda Place
<placel@worldnet.att.net> on Apr 12, 1997

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”